Whole-wheat potherb bagel

1

Blanch shepherd's purse and carrot with boiling water with a small amount of salt and oil (in addition to the amount), cool immediately and then chop; steam purple potatoes, cool, and cut into dices; break black and white sesame seeds. standby

2

After kneading the dough with oil method, it reaches the full expansion stage.

3

Divide the dough into two portions.

4

Add diced purple potatoes and chopped sesame seeds to one portion, gently and slowly knead well. Don't work hard, otherwise the diced purple potatoes will turn into mashed purple potatoes.

5

In the other portion, knead shredded shepherd's purse and diced carrot.

6

Cover with plastic wrap and carry out basic fermentation respectively.

7

Fermentation until twice to two-and-a-half times size.

8

Each dough is divided into 5 pieces, making a total of 10 pieces.

9

Take a dough and knead it into a long strip.

10

Press your head flat.

11

Put the other end on top.

12

Use the flattened dough sheet below, wrap the noodles above, and pinch tightly and close the mouth.

13

Close your mouth down and brush a layer of egg liquid immediately.

14

Coat the side where the egg liquid has been brushed with a layer of white sesame seeds.

15

Place on baking sheet for final fermentation.

16

There is no need to brush egg liquid or dip sesame seeds for vegetables. After finishing, they are directly placed on a baking sheet for fermentation. What I do is to put it in the oven and put a bowl of boiling water under it. Don't ferment for too long, just about 40 minutes.

17

Add 50g of sugar to 1000g of water and boil until it boils. Place the bread blank face down and blanch for about 15 seconds.

18

Turn over and persevere for about 10 seconds. At this time, the bread base is facing up.

19

Remove, drain, and place into a baking sheet. Immediately put into the oven and bake.

20

Bake at 220 degrees for about 15 minutes, until the surface is golden and crispy.

21

Immediately after baking, coat with olive oil. You need to apply both.

22

Line it on the rack to cool.

23

Let's start!

24

One more.

1. The characteristics of bagels are that they are blanched with syrup, causing a layer of batter to form on the surface of the bread embryo. After rapid high temperature baking, the batter on the surface is crispy and the internal tissue is firm and chewy. Keep the syrup water boiling when blanching. 2. The degree of final fermentation determines the taste of the finished product: if the fermentation is sufficient, the finished product will be softer; if the fermentation is insufficient, the finished product will be more resilient and adjusted according to your preferences. My family likes to eat soft ones, so the fermentation is more adequate. But don't ferment too much, otherwise the bread embryo will be too soft and it will be difficult to handle when blanching. 3. This is a relatively healthy bread with low sugar, low oil and low calories. Since it is healthy, I'm afraid it won't be too delicious, so don't ask for the taste of snack bread. 4. Wild vegetables and carrots are brightly colored, and the flavors of purple potatoes and sesame seeds are also very compatible. Of course, you can also choose other ingredients you like, just don't use vegetables with too much moisture.